Halloween Mummy Cookies Recipe

Halloween Mummy Cookies Recipe is a recipe for Mummy cookies that contains butter, sugar, vanilla extract, flour, candy eyes and white chocolate, all wrapped up in love and sweet memories. This fun Halloween Mummy Cookies Recipe requires about 45 minutes to make and can feed up to 18 people.

Halloween Mummy Cookies Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 2½ cups (310g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 34 cup ( 130 g ) white chocolate chips or melting wafers ( for mummy bandages )
• Candy eyes ( you ‘ll find these in the baking aisles or craft stores )

Halloween Mummy Cookies Instructions

1. Preheat & Get Prepare Preheat your oven to 350°F (175°C) Line two baking sheets with parchment paper and prepare them.
2. Cream The Butter&Sugar Add the softened butter and sugar to a large mixing bowl and cream them together until light and fluffy — about 2-3 minutes. It should look soft clouds.
3. For the egg & vanilla mix combine the egg and vanilla extract until fully incorporated. It ‘s this time the dough starts to smell like home.
4. Add Dry Ingredients Into a separate bowl, beat together the flour, baking powder, and salt. Gradually add the dry mixture to the wet and mix until the dough is smooth.
5. Preheat the oven to 350 degrees F. Use a tablespoon to scoop out a tablespoon of dough and roll in small balls. Flatten a little with your palm and place 2 inches apart on the baking sheet.
6. Bake to golden: Bake for 10-12 minutes, or until edges are just starting to turn golden (Don’t over bake – we want them soft enough with just a pinch of crunch).
7. Cool completely Let the cookies rest on tray for 5 minutes then transfer to wire rack to cool completely (now’s a good time to grab a cup of tea).
8. Mix it up: Melt the white chocolate chips in a microwave-safe bowl in 20 second increments (swirling in between) until smooth. Pipe about a tablespoon of the chocolate over the cookies in “bandage” rhinestones.
9. Add the eyes – Since the chocolate is still wet, gently press two candy eyes onto each cookie, and they will look at you with deliciousness.
10. Let Set & Enjoy Let the chocolate set completely before you serve / store it, then gather your friends and family and go have these very creepy treats.

Recipe tips

• Soften the butter just right: Take the butter out of the fridge about 30 minutes before baking. It should be soft enough to leave a fingerprint but not melty. This gives your cookies the perfect soft-but-sturdy texture little hands love.
• Don’t skip chilling if it’s warm out: If your kitchen is really warm and the dough seems sticky, just put it in the fridge for 20-30 minutes before rolling out. It will be much easier to roll out and the cookies will stay together better once baked.
• Melt white chocolate gently: White chocolate can be fussy! Melt it in short bursts and stir often so it doesn’t seize. If you don’t have a piping bag, use a sandwich bag and snip off a tiny corner — Clara’s go-to hack when Luna wants to help.

How To Store Halloween Mummy Cookies

Refrigerate: Put the Halloween Mummy Cookies on a wire rack to cool down completely. Store them in an airtight container with layers of parchment paper separated. Refrigerate them for up to 5 days to keep the drizzle to firm and the cookies fresh.

Freeze: If you’re storing them for longer, freeze them. It’s best to make sure the chocolate drizzle completely sets. Then lay the cookies in layers (on parchment paper) in a freezer safe container or zip-top bag. You can store them for up to 2 months. When you’re ready to eat them, melt them at room temperature for 1–2 hours, it will still taste as good as when you made them.

How To Reheat Leftover Halloween Mummy Cookies

In The Oven: Preheat oven to 300°F (150°C). Put the remaining mummy cookies on a baking sheet lined with parchment paper. Heat for about 5–7 minutes, just until the cookies are warm and slightly soft in the center. Let them cool for 2 minutes before serving (they should still be hard after all this time).

In The Microwave: Place one cookie or two on a microwave-safe plate and cover with a loose piece of paper towel and heat on medium power for about 10-15 seconds, only warm up the cookie a bit without melting the mummy bandages.

In The Air Fryer: Preheat the air fryer to 300°F (150°C) Place the cookies in a single layer in the basket (parchment works best) Heat for 2–3 minutes checking on all the time so the white chocolate doesn’t melt. Let cool a bit before you eat.

What to serve Halloween Mummy Cookies

Halloween Mummy Cookies Recipe You can Serve this recipe with hot cocoa, pumpkin spice lattes, warm apple cider, chocolate milk and to top it all off you could serve it with caramel popcorn, mini pretzel bites, fruit skewers and vanilla yogurt dip for a better taste experience.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes you can. You can knead the dough as long as 2 days in advance. Wrap it tightly in a plastic wrap and chill in the refrigerator until ready to bake. Stand at room temperature for about 10 minutes. Then shape and bake.

What should I use if I do n’t have candy eyes?

If you are not able to find candy eyes you can use mini chocolate chips or small dots of melted dark chocolate They will not be as spooky but will be super cute and delicious!

Can I freeze the cookies after decorating them?

Yes, but make sure the white chocolate drizzle has fully melted before freezing and use parchment paper between each layer so that the bandages don’t smudge. Thaw at room temperature before serving.

More cookie recipes:

• Salted Cashew Crunch Cookies Recipe
• Candy Corn and Chocolate Chips Pumpkin Cookies Recipe
• Candy Corn Sugar Cookies Recipe